Ingredients
• 2 cups (400g) short-grain Japanese rice, rinsed and drained
• 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30g) granulated sugar
• 1 teaspoon (5g) salt
• 1 (5-ounce/140g) can of tuna, drained and flaked
• 2 tablespoons (30ml) Japanese mayonnaise
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) sesame oil
• 1/4 cup (10g) dried seaweed sheets (nori), cut into 4-inch squares
Instructions
- Cook the Rice: Rinse the short-grain rice until the water runs clear, then add it to a pot with 2 cups of water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for an additional 10 minutes.
- Season the Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar has dissolved. Pour this seasoning mixture over the cooked rice and gently fold it in with a wooden spoon or rubber spatula, being careful not to overmix and break up the grains.
- Prepare the Tuna Filling: In a medium bowl, combine the drained and flaked tuna, Japanese mayonnaise, soy sauce, and sesame oil. Mix well until the filling is evenly seasoned.
- Assemble the Onigiri: Wet your hands and scoop up about 1/4 cup of the seasoned rice. Gently shape it into a triangular or oval shape, using your palms to create a well in the center. Spoon about 1-2 tablespoons of the tuna filling into the well, then use your hands to close the rice around the filling, shaping it into a tight ball or triangle.
- Wrap in Nori: Lay a square of dried seaweed (nori) on a clean surface. Place the onigiri in the center and gently wrap the nori around the rice ball, pressing lightly to adhere.
- Repeat and Serve: Repeat the assembly process with the remaining rice and tuna filling to make 8-10 onigiri. Arrange the finished onigiri on a plate and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Best Crowd-Pleasing Tuna Onigiri Recipe